SF 268 
.B82 
Copy 1 



A TREATISE 



ON 



BUTTER I NE. 



AND ON 



Butter and Its Diseases. 



BY 



BRAUN & FITTS, 

Manufacturei^of 

FINE BUTTERINE, 

No. 229 S. Water Street, 

CHICAGO, ills. 
1886. 



A TREATISE 



ON 



BUTTERINE, 



AND ON 



Butter and Its Diseases. 



BY 



BRAUN & FITTS, 

Manufacturers of 

FINE BUTTERINE, 

No. 229 S. Water Street, 



OCT 7 1.. z>^ 

ILLO, \«>^ 

1886. 



CHICAGO, ILLS. U^^i , ^j 7' f >€ 






Entered according to Act of Congress, in ttie year eighteen hundred and eighty-six, 

BY BItAUN & FITT8, 

In the office of the Librarian of Congress, at Washington, D. C. 



PREFACE. 

The object in publishing this pamphlet is to place before the 
public, Butterine in its true light, and to remove the many preju- 
dices existing against it growing out of the erroneous statements 
and outrageous falsehoods published by interested parties. 
Convincing proof will be found in the few lines contained in 
this pamphlet that Butterine is a pure and healthy food, being, 
as it is, indorsed by the most prominent Professors and Chem- 
ists in this country and in Europe, and also by the United States 
government. 

We also wish to call the attention of consumers to the many 
impurities liable to exist in Butter and the unsound, unhealthy 
and diseased condition of a large per centage of the Butter 
made. Read carefully the analysis of Prof. M. Delafontaine 
and be convinced. 



INDEX. 

PAET I. 
Butterine Pages 7 to 12. 



PART II. 
Butter and. Its Diseases Pages 13 to 16. 



" Prejndice is a thief and robs you of many 
good things" — and dollars. 



PART I. 

BUTTERINE. 

Oleomargarine or Butterine was first discovered by the cele- 
brated Prof. Mege, of Paris, as a fit substitute for Butter. The 
French Government had for some time been at a loss to know 
how to obtain sufficient good Butter to supply their armies, and 
when they could obtain an ample supply it would become strong 
and rancid before it could be consumed. These facts induced the 
Government to offer a large reward for a Butter substitute. This 
led to the discovery made by Prof. Mege, and so well satisfied 
was the Government with the substitute that it was immediately 
adopted as food for its armies. Butterine is made from the fol- 
lowing substances : Beef Suet, Leaf Lard, finest Creamery But- 
ter, Cream and Salt, and we herewith present an extract from 
the statement made by Prof. Henry Morton, of the Stevens In 
stitute of Technology, Hoboken, INew Jersey, before the Senate 
Committee of Agriculture, which committee was appointed by 
Congress to investigate the merits of the Butterine question : 

STATEMENT OF PROF. HENRY MORTON. 

Professor Morton : The subject is one which has been of great 
interest to all scientific men from the time of the original discovery 
by Mege. Many persons have been interested in it, and have fol- 
lowed it up. I have been frequently called upon to examine process- 
es and superintend operations where modifications in the manufac- 
ture have been suggested, and so on, and specimens have been 
brought to me as a chemist to examine from time to time microscop- 
ically and chemically. When the substance was first introduced the 
question was raised as to whether it could be distinguished from 
Butter by any test, and I was led in that way to investigate the sub- 
ject, and to examine as to all the properties which it exhibited, as 
well as to compare different samples of it, and I have in my experi- 
ments in this line examined great numbers of specimens of Oleo- 
margarine prepared as Butter, and of Oleomargarine Oil for the 

7 



preparation of Butter, from all parts of the cfountry, and also have 
visited factories very frequently, and spent long periods there. I 
have remained as long as a week in one of these factories continu- 
ously, sometimes spending the night as well as the day there in order 
to watch the process completely, and see the operation from begin- 
ing to end — to see what was put in and what was not, and to observe 
what was done and what was not done. 

In the course of these examinations I have reached the conclu- 
sion, founded on these observations, that the material is of necessity 
a pure one, and cannot possibly be unwholesome, and is, in fact, in, 
that sense, thoroughly desirable and safe article of food. I will ex- 
press as briefly as I can my reasons for this opinion, and state the 
facts on which they are founded. 

In the first place, I have found, as a matter of observation, that 
fat which is to be used in the manufacture of Oleomargarine, if it is 
in the slightest degree tainted before the manufacture begins, if it is 
not strictly fresh, if it is not taken almost directly from the slaugh- 
tered animal, if is allowed to stand in a barrel for a few hours in or- 
dinary weather or in cold weather, if piit in a barrel with any animal 
heat in it for a few hours, then an incipient change begins which, in 
the succeeding process, is exaggerated so that an utterly offensive 
material is produced which could not be used for any such purpose. 

Senator George r Offensive to the smell and taste ? 

Professor Morton : Offensive both to the smell and taste, so 
much so that no one could eat it or endure it ; it is very disagreea- 
ble. The only way to avoid that is to use extreme care in the collec- 
tion and preparation of the material, and in the subsequent pro- 
cesses, after it has been cleaned and washed, by melting it carefully 
and then allowing it to settle, and straining it so that all the animal 
fiber of every sort is removed. It is next submitted to a treatment 
by which the stearine is removed, and what is left is almost identic- 
ally the same in composition as butter made from milk and cream. 
Now, if in that process, after the melting has been gone through 
withj the slightest portion, even a microscopic portion, of the animal 
tissue, of the fibrous tissue, or anything else but the pure fat is left 
in the material in the oil, then in this process of crystalizing by which 
the stearine is removed (which has to be done at a temperature of 
about 80 degrees), the result will be that the material will become 
putrid and utterly offensive, I have seen that done over and over 
again where there has been a little carelessness in the filtering or 
cleaning, or want of proper treatment where the fat has not been 
heated hot enough during the rendering, so that there be a little 
fiber left in. Under these circumstances, during this process of crys- 
talizing, a fermentation takes place vrhich is very offensiA^e, almost 
unendurable, and they have to throw the entire mass into the tanks 
used for the refuse to make tallow of, as it would not be food fit for 
use at all. 

Senator George : Is there no way of counteracting this offensive 
condition ? 

Professor Morton : No way whatever. 

The Chairman : Have you never found any of these tissues in 
Oleomargarine after it was manufactured, under the microscope ? 



— 9 



as IZ7^.^1^7'- ^''^''- Thi^^tatment I make is important 
as to the effect of the process ; that is, the putrefying effect which 
would result from a neglect to thoroughly separate the fatty matter 
trom the fiber This is important because it bears upon the ques- 
tion which has been raised as to whether the germs of disease could 
in any way be carried from the animal into the product. These germs 
m the first place, have never been found. There is no scientific tes- 
timony anywhere that they have ever been found in the fat of ani- 
mals. Ihey are always found in the muscles and tissues, but never 
in tne rat. 

Senator George : Then the germs of disease from diseased cattle 
are never found m fatty substances ? 
Professor Morton : No, sir. 

The following is an extract from the testimony of Prof. C. F 
Chandler, President of the Board of Health of New York, taken 
before a committee of the United States Senate at Washington : 

"I would simply like to say further that I have carefully studied 
this subject and I have not found, either in this country or abroad 
any chemist or physiologist, who has any standing in the profession' 
who has ever uttered an opinion adverse to artificial Butter. Certain 
persons who have no standing whatever, in the employ of these par- 
ties who are paid to hound this article of food, have put forth state- 
ments, and one of them has published pictures attemping to disgust 
peop e by illustrating what he alleged he saw in these compounds un- 
der the microscope. His statements are entirely without foundation 
He made similar ones against the Croton water in New York when 
he had a filter to sell." 

Senator Gibson : Is dairy Butter colored ^ " 
Prof Chandler : "Yes, sir ; more than half the time." 
henator Gibson : "Is it a product or a manufactured article ? " 
Prot. Chandler : "Butter is a manufactured article just as But- 
terme is a manufactured article." 

» S^''5-S.'' Gibson : "As a pmctical chemist, will you tell us some 
ot the differences in the manufactured product^" 
f.-fi ?7^T,CJi^^c"er : "The finished dairy Butter and the finished ar- 
tifacia Butter are the same. There is nothing in one not found in 
tne other. All the percentages of stearine, palmatine and olein, and 
the percentages of water and salt, are practically the same in the two 
kinds of butter. I am speaking of the finished article when it is put 
on the table, and I say they are essentially the same thing." 
. The testimony in favor of Butterine before the Senate Com- 
mittee covered 264 pages of closely printed matter. 

Oleomargarine, or Butterine, is indorsed by the following 
well known authorities : 

C. F. CHANDLER, 

President New York Health Department, 
PROF. GEORGE F. BARKER, 

University of Pennsylvania. 



— 10 — 

DR. HENRY A. MOTT, JR., 

New York. 

FROF. S. C. CALDWELL, 

Cornell Unixiersity. 

PROF. S. W. JOHNSON, 
Yale College. 

PROF. C. A. GOESSMAN, 

Massachusetts Agricultural College. 

PROF. HENRY MORTON. 

Stevens Institute of Technology, Uoboken, N. J. 

PROP. CHAS. P. WILLIAMS, 

Fhilcdelphia. 

PROF. W. O. ATWATER, 

Wesleyan University, Middletown, Conn. 

PROF. J. W. S. ARNOLD, 

University of New York. 

Also, by the greatest chemist and sanitary authority of Eng- 
land, Dr. Lyon Playfair, who stated in his remarks before Par- 
liament — 

" Bad Butter is a fraud upon the poor, and Oleomargarine would 
sooner or later drive it out of the market; also, that Oleomargarine 
did not become rancid so readily as Butter." 

John H. Ranch, M. D., Secretary of the Illinois State Board 
of Health, in giving testimony regarding Butterine, says : 

"Nothing in the manufacture or the material used is detrimental 
to health, and the products are wholesome." 

In addition to the prominent names given we can also add 
that of Dr. Oscar C. De Wolf, of the Health Department of Chi- 
cago, who has time and time again indorsed Butterine as a 
wholesome food product, and stated that it was far superior to 
the bulk of Butter on the market. 

Other scientihc men of the East say : 

" Nothing objectionable exists in the original material, nor is any- 
thing objectionable added during the process, and the operations are 
conducted with the utmost cleanliness. It confaiiis the same con- 
siifucnfs as dairij Butter. It is palatable and -wholesome, and can 
be made of uniform quality the year round. // is in every respect 
superior as an article of food to a large j^yroport ion of dairy Butter, 
and entirely unexceptionable in every respect." 

As regards the wholesomeness of the Butterine made by us, 
we take great pleasure in publishing the following letter received 



— 11 — 

from Prof. J. H. Long, of the Chicago Medical College, and also 
the Chemist of the Health Department of Chicago : 

John H. Long, 
Analytical Chemist. 

Laboratory : 

Chicago Medical College, 

Cor. Prairie Ave. and Twenty-sixth St. 

Chicago, Sept. 1, 1886. 
Messrs. Braun & Fitts — Gentlemen: Having examined care- 
fully your process of Butterine manufacture, and after making full 
microscopical and chemical analysis of the products, I am able to say 
that I consider the same perfectly clean and wholesome and free from 
any injurious substance whatever. 

Yours respectfully, J. H. LONG. 

Scandalous reports have been heard and outrageously false 
remarks have been made about Butterine, mostly inspired by a 
"clique" of Butter speculators, who now fear their occupation 
is gone. Their mode of money making is to buy Butter at a 
very low price when it is very plenty, and in the winter when the 
supply is lighter, after holding it three to six months, foist it 
upon the public at fabulous prices ; also, by a lot of Dairymen, 
or Cow Barons, who are situated in such sections of the country 
where it is impossible to produce good Butter, and who have 
been unable to find a market for their class of goods. 

Although Butterine manufacturers have been persecuted and 
their product maligned, like Banquo's ghost, it would not down, 
and this branch of industry has, in spite of all, kept pace with 
the age of progression, and the consumption of Butterine has 
constantly increased. Our firm alone produced nearly nine mil- 
lion (9,000,000) pounds the past year, which proves conclusively 
that the goods must possess great MERIT. Had the Butter 
"clique" been able to prove Butterine unwholesome, or that it 
contained any injurious substances, they would have done so be- 
fore Congress, and that body would have prohibited the manu- 
facture of it. But they could only prove that it was a great 
competitor of Butter, and if let alone would crush out of the 
market the sale of all of the poorer grades of Butter, leaving 
tons of it to go to the soap factories. To make a market for this 
unwholesome product of the cow was their aim and Congress 
was implored to impose a tax in their interest. 

Good Butterine can only be made by using fine, fresh, healthy 
Creamery Butter and pure Cream. When poor Butter is used 



— 12 — 

the result is poor Butterine, but the consumer cannot be deceived 
if he uses his faculties of taste and smell. 

If Butterine is placed before you and it tastes good, and 
smells sweet and rosy, accept it, for it is good ; if it lacks these 
qualities, reject it. The same test is applicable to Butter. We 
would also incidentally mention that the members of our firm 
use Butterine on their table. 

In conclusion, we would say that our product is a wholesome 
article of food, and equal in quality to the finest Butter made. 
To those who have already used it it is needless to further recom- 
mend it, and to those who have not, we ask them to give it a 
trial, confident that it will be preferred to the bulk of the so- 
called Creamery Butter. 

OUR GOODS CAN BE OBTAINED FROM YOUR 
DEALER. 



PART II. 

Butter and Its Diseases. 

Pure Butter is the fatty substance properly extracted from 
pure milk, taken from a healthy cow, fed on clean, healthy food, 
and watered with clear, pure water. This grade of Butter is 
perfect in every respect, showing in a high degree a pleasant 
aroma, very easily detected by that infallable test, the sense of 
smell, and that of taste. Such Butter is a luxury, and owing 
to the limited supply and consequently high price, only within 
the reach of the few with long purses. 

Impure Butter and diseased Butter comprises all other grades, 
and the bulk of the Butter oifered for sale on the markets. The 
causes of this impurity are many. Amongst the most common 
are the following : Want of cleanliness, and system in the 
Dairies and Creameries ; neglect in gathering and churning the 
cream before the germs of decomposition have been developed; 
cows feeding upon obnoxious weeds, and drinking stagnant and 
slimy water, or housed in dirty, filthy barns; also, the placing 
of milk and cream in untidy kitchens, visited at will by pigs, 
chickens, dogs, cats, etc. Cream and milk set in such places is 
also liable to be contaminated with diseases with which the 
household becomes affected. For illustration the following col- 
loquy occurred during the Senate investigation : 

Senator George : What are the comparative risks of the intro- 
duction of disease germs into Oleomargarine and pure Butter? 

Professor Morton : They are considerably greater in pure Butter. 
It is easier te get germs into milk, and milk is never heated in the 
making of Butter, so that nothing is done to protect it. The risk of 
introducing the germs of consumption from cows suffering with that 
disease would be far greater in the manufacture of Butter than in 
the manufacture of Oleomargarine. 

Senator Gibson : What is the point of temperature to which 
Oleomargarine is raised in the process of manufacture? 

Professor Morton : The individual particles of it come very 
nearly to the boiling point of water; just to a good cooking tempera- 
ture. 

18 



— 14- 

Senator Gibson : Would that destroy the germs necessarily? 
Professor Morton : It would destroy them under all circum- 
stances. 

Last, but not least to the greed of a merciless ring of specu- 
lators, who put away tlie fresh Butter during the summer 
months and every fall and winter manipulate prices, outrage- 
ously high, for the purpose of securing large protits, by foisting 
their old, rancid stuff on the market. 

In their report the Dairy and Food Commission of Ohio tell 
of the "adroit but grossly unlawful manner in which the 
country dealer works over for the city market Butter of divers 
colors and qualities, and divers degrees of composition." As 
indicated in various ways, the incoming of a healthful Butter 
substitute was a movement toward pure Butter in fact. The 
promise now is for full publicity as regards the making of both 
Butter and Oleomargarine. 

Every buyer cannot be a chemist; nor is it necessary. Bring 
your nose with you, and apply the same test in buying Butter 
that you would in choosing between a rabbit and a skunk. This 
rule will apply to all descriptions of food. That which has any 
foreign flavor, or through age shows signs of decay, cannot be 
pure or wholesome. Some future congress may protect the 
buyer, by compelling the virtuous Dairymen and highly moral 
and honest Butter dealer and speculator to brand Butter under 
its proper and honest grade. Then a provision store will be like 
a large scrap-book, with its numberless mottoes; namely, 



•'Gilt Edge Butter, 
Three Months Old." 



•'Choice Butter, Made From Milk 
Taket^ From a Sick Cow." 



"Gilt Edge Butter, 
Six Months Old 

EfD 

Very Rancid." 



— 15 — 

" Gilt Edge Butter, 
Well Filled With Disease Germs.' 



"Choice Butter 
IN its 

Second Stage 

OF 

Decomposition." 



" Ladle Packed Creamery 

Made From 

All Kinds of Diseased Butter, 

Well Hashed 

and 

Half Washed." 



"Fancy Butter, Made From 

Milk Taken From Cows Who Were 

Compelled to Quench Their 

Thirst in Stagnant Pools of 

Slimy Water." 



These will be a few of the most conspicuous finger boards 
that will guide the future buyer. 

It is a notorious and undisputed fact that eighty (80) per cent 
of all the Butter received is unfit for food, and, instead of being 
consigned to the human stomach, should be sent to the soap 
factory. 

Numerous establishments in the country and city buy up the 
odds and ends of Butter, called "packing stock," which com- 
prises a conglomerated mess of rejections of Butter for repack- 
ing purposes, and bring it out under various high flown names 
and sold to consumers as fresh country Butter. 



— 16 — 

We submit the following analysis of Butter by one of the 
most eminent chemists of Chicago : 

M. Delafontaine, 
Analytical and Consulting Chemist, 

81 South Clark St., Room 23. 

Chicago, Sept. 15, 1886. 

Butter made with care so as to insure its sweetness and pre- 
serve its flavor is rightfully a most popular article of food. The 
ready sale of that staple seems to have the effect of stimulating 
carelessness on the part of many of the producers, or what is 
worse, to have induced them to seek the means of putting as 
little real Butter as possible in their output. At least, such is 
the conclusion which the writer has come to from his numerous 
examinations of Butter in Chicago during the last fifteen years. 

Genuine Butter, with keeping qualities, contains at least 80 
per cent, real Butter, ,a^ most 10 per cent, water, 7 per cent, salt 
and 3 per cent, caseiri. 

Here in Chicago the writer has almost invariably found less 
Butter and more water, salt and casein. Not infrequently have 
the proportions been nearer Butter 65, water 15 to 20, salt 8 and 
casein 7 to 9. The rancidity of Butter is chiefly owing to changes 
in the Butter fat produced by the putrifaction of the casein, and, 
therefore, the greater the amount of casein and the more the 
chance of rancidity. The alterations in the casein are also at- 
tended by the formation of injurious products, some of which 
rank among the most deadly poisons, as shown by cases of 
poisoning from ice cream and cheese. 

"Butter is easily digested by most persons except when it be- 
comes rancid. It then causes dyspepsia and diarrhea," saj^s an 
eminent hygienist, and his judgment is confirmed by the experi- 
ence of many. 

Rancid Butter is nothing less than decaying food, and as 
such it contains poisonous substance, the presence of which is 
readily demonstrated by chemical analysis. One of them is 
hutyric acid — a very irritating acid — a very small quantity of 
which often suspends gastric digestion for hours. What effect 
small doses of this and other similar poisons frequently ingested 
have on the digestive powers of people, especially of children or 
women, is for the reader to imagine. 

Whilst the writer heartily indorses all the good that is said 
of pure, genuine, well made Butter, he feels constrained to say, 
from his own personal observations, a very large proportion of 
the article sold as such on our market is more of a danger to 
public health than a thing of joy for the consumer. 

M. Delafontaine. 



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LIBRftRY OF CONGRESS 



000 891 378 PI 



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